"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

chicken noodle soup Recipe

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This recipe for chicken noodle soup, by , is from The Idle-A-While Easy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
michelle begay
Added: Tuesday, December 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon butter
1 cup chopped onion
1 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
3 pound chopped cooked chicken breast
2 lbs egg noodles (wide)
1-1/2 cups sliced carrots
1/2 teaspoon dried basil
4 cubes chicken bullion
salt and pepper to taste

Directions:
Directions:
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
I like the amish wide egg noodles. They are closer to real homemade.

 

 

 

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